Basque Eggs (Asda Magazine September 2010)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
56g M&S Chorizo finely diced1/2 Med Red Onion, chopped1 Sweet Red Pepper - or mixed red/yellow/orange deseeded and sliced.1 small Garlic Clove, crushed200g Vine ripened tomatoes, roughly chopped2 Eggs - Extra large, recipe based on 60g per egg.12g butter unsalted1/4 level tsp smoked paprika.
Serves two
1. Pre heat oven to 200C/180C Fan / Gas 6. Cook the chorizo in a dry non stick pan until fat starts to run out.
Transfer to a plate with a slotted spoon, leaving the fat in the pan.
2. Add the onion to the pan and cook until it's soft and starting to brown.
3. Add the peppers and garlic and cook over a medium heat, stirring occasionally for 5 minutes.
4. Add the tomatoes and paprika and cook until pulpy and reduced - this should take about 5 minutes.
5. Stir in the chorizo, spoon into two individual ramekins and make a hollow on the surface for the egg. You can also make this in a medium baking dish and make two hollows on the surface.
6. Break the eggs into each hollow. Dot with butter and cook for 8-10 minutes or until the whites are cooked and the yolkes are still soft.
Number of Servings: 2
Recipe submitted by SparkPeople user BARRYB45.
1. Pre heat oven to 200C/180C Fan / Gas 6. Cook the chorizo in a dry non stick pan until fat starts to run out.
Transfer to a plate with a slotted spoon, leaving the fat in the pan.
2. Add the onion to the pan and cook until it's soft and starting to brown.
3. Add the peppers and garlic and cook over a medium heat, stirring occasionally for 5 minutes.
4. Add the tomatoes and paprika and cook until pulpy and reduced - this should take about 5 minutes.
5. Stir in the chorizo, spoon into two individual ramekins and make a hollow on the surface for the egg. You can also make this in a medium baking dish and make two hollows on the surface.
6. Break the eggs into each hollow. Dot with butter and cook for 8-10 minutes or until the whites are cooked and the yolkes are still soft.
Number of Servings: 2
Recipe submitted by SparkPeople user BARRYB45.
Nutritional Info Amount Per Serving
- Calories: 305.6
- Total Fat: 21.4 g
- Cholesterol: 259.7 mg
- Sodium: 521.1 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 3.2 g
- Protein: 16.4 g
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